KALE AND QUINOA PILAF

I love kale, and I look for excuses to use it in everything. Some one showed me a recipe for a quinoa pilaf a few months ago, and naturally thought, "Damn, that would be great with some kale!"
This recipe isn't particularly difficult, but it needs to be watched and tweaked constantly.

This recipe, like most of mine, is vegetarian and pretty healthy.
Paired best with something very flavorful and heavy. Be careful, this in combination with the right dish will give you a SERIOUS case of the itis!
Enjoy!

Preparation

Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
Check the quinoa and kale when the simmer time is over -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and add it to the bowl with the remaining ingredients. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

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